Ingredients
- Chocolate Cake Mix: 1 box (15.25 oz)
- Milk Chocolate Peanut Butter Cups: 15-20, chopped
- Creamy Peanut Butter: 1/2 cup
- Milk: 1 cup
- Butter: 1/2 cup, melted
- Vanilla Extract: 1 tsp
- Chocolate Syrup: 2 tablespoons
- Powdered Sugar: 1 tablespoon (optional, for dusting)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In the prepared baking dish, evenly spread the dry chocolate cake mix.
- Step 3: Pour the milk evenly over the dry cake mix. Drizzle the melted butter evenly over the top of the milk.
- Step 4: Drop spoonfuls of peanut butter evenly over the cake mix. Sprinkle the chopped peanut butter cups over the entire cake. Drizzle chocolate syrup on top.
- Step 5: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Step 6: Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
- To keep your dump cake moist, store it in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey treat, microwave individual slices for 20-30 seconds before serving.
- A scoop of vanilla ice cream or a dollop of whipped cream beautifully complements the rich flavors of this cake.
- Don't overbake – slightly moist crumbs on the toothpick mean it's perfectly done and will be extra fudgy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American